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Crown & Anchor Pub & Grill

100 - 15277 Castle Downs Road NW Edmonton AB T5X 3N5 · Food - General

Official record from Alberta →

Inspection summary

Crown & Anchor Pub & Grill has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 9, 2024. The most recent inspection, on July 21, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on July 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on July 21, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 9, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on May 9, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on May 9, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The exterior back door had a gap at the bottom. Please repair or replace door.
  2. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher was professionally cleaned recently and no signs of visible mold was noted during the inspection. The unit was equipped with detergent and an iodine concentration of 12.5ppmThe kitchen mechanical dishwasher was equipped with detergent, rinse and 0ppm of chlorine was detected. Please repair or replace unit. In the interim, operator was to perform manual sanitizing using the two compartment sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The exterior back door had a gap at the bottom. Please repair or replace door.
  3. Monitoring Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A gap was observed at the back door. Ensure all holes are blocked to prevent pest infestation.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • An unlabeled chemical bottle was observed in the food service area. Staff noted that it was a sanitizer, and respective labelling was added to the container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher sanitizing cycle distributed a chlorine concentration of 0ppm. ** Ensure the dishwasher can supply chlorine concentration of 100ppm. ** In the meantime, manually supply sufficient chlorine to the dishwasher. Test strips should be used to monitor the concentration.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Open poison for pest control purposes was observed in the backroom (storing a meat slicer). ** Have approved pest control features in the facility (contained traps). Please note that only qualified pest control officers are permitted to handle open poison in food facilities.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris was observed on shelving located in the walk-in cooler. ** Conduct deep cleaning and sanitation of the area listed above.

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